Behavioural Design: Restaurant Model Post Pandemic

The concept of a communal and sociable restaurant experience has been compromised due to COVID-19 social policies for both the restaurant owners as well as the customers. This thesis topic is of great importance at this time because the impact of the pandemic is currently extremely relevant. Right now governments all across the world are trying to create an environment where it is safe for businesses especially ones in the hospitality industry such as restaurants and such are able to be operational. The aim of this thesis paper is to make a model restaurant that uses interior behavioural design measures to create a restaurant that meets all the health and safety guidelines, and the social restrictions implemented to combat the spread of COVID-19 so that the interior environment can be fully operational. This study employed research design methodology specific to in person interviews and the review of some case studies found through literature review. The case studies provided insight to what different cultures and regions around the world were doing in a restaurant environment in response to the COVID-19 pandemic. The in person interview provided information on how designers are responding in the development of restaurant environments to the pandemic, how the average employee of a restaurant is experiencing the space, and how the average patron of restaurants is experiencing the restaurant environment. By combining the two concepts; user design experience and behavioural design, the aspects that are currently missing; communal space where customers do not feel isolated or at risk, can be created moving forward. By including elements such as robust mechanical systems, new Quick Response code technologies, intentional design and an exterior environment focus the emphasis can be placed back on the ambience and the narrative of the space.